pineapple coconut fat bombs on a serving plate

These Pineapple Coconut Fat Bombs are a cream cheese based truffle sweetened with sugar-free pineapple and coconut syrup and rolled in toasted coconut to finish. These are a tasty keto snack to enjoy to help boost your fats and keep you satisfied longer.

With just 1 net carb per pineapple coconut fat bomb, you can’t go wrong when you need a snack but they are also great as part of a quick breakfast for that added boost of fat to your morning.

A plate full of pineapple coconut fat bombs.

What You Should Know About Fat Bombs

Fat Bombs are loaded with fat rich ingredients. Some are made with coconut oil, almond butter, avocados, and in this instance cream cheese. They are a high fat low carb keto snack that can be savory or sweet and are usually bite sized.

Today’s recipe is on the sweet side. Pineapple Coconut Fat Bombs remind me of my favorite Pina Colada drink. I used this sugar free coconut and pineapple syrup to sweeten them, and added some almond flour for fiber and substance. The, rolled them in toasted coconut for another little boost of fat and texture.

A bottle each of the pineapple and coconut sugar free syrups used in the recipe

What You Need To Make This Pineapple Coconut Fat Bombs Recipe

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Cream Cheese, be sure you are using full fat cream cheese. 

Sugar Free Pineapple Syrup and Coconut Syrup, This link is an affiliate link and if you use the coupon code GRUMPYSHONEYBUNCH10, you will receive 10% off your first order. This syrup is an all in one tropical flavored one that would work great in these fat bombs also. 

Almond Flour, this is the brand I like to use. It works great and is cost effective.

Unsweetened Coconut

Tablespoon Sized Cookie Scoop, for perfect ball shaped pineapple coconut fat bombs!

Tips and Recommendations

  • Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
  • Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
  • Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands. 
  • Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
  • Substitute toasted chopped pecans for the coconut flakes.
pineapple coconut fat bombs on a serving plate.

Other Fat Bomb Recipes You May Like

Keto Buckeyes

Chocolate Peanut Butter Fat Bomb

Matcha Cheesecake Fat Bombs

Strawberry Fluff Salad

Keto Cheesecake Parfait

*If you made this Pineapple Coconut Fat Bombs Recipe, please give it a star rating*

Pineapple Coconut Fat Bomb in front of a plate full of fat bombs.
A plate with pineapple coconut fat bombs.

Pineapple Coconut Fat Bombs Recipe

A delicious cream cheese based fat bomb with sweetened sugar free pineapple and coconut syrup and rolled in toasted coconut
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Course: Keto Snacks
Cuisine: American
Keyword: Coconut fat bombs, Fat Bombs Recipe
Prep Time: 10 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10
Calories: 79kcal

Ingredients

  • 1 1/2 tablespoon coconut syrup
  • 1 1/2 tablespoon pineapple syrup
  • 1/4 cup cream cheese softened
  • 1/8 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/2 cup almond flour
  • 1/2 cup unsweetened coconut flakes toasted

Instructions

  • In a medium sized mixing bowl, mix together the cream cheese, syrups, salt, lemon zest, and almond flour until combined. Refrigerate for 2 hours.
    all of the fat bomb ingredients in a mixing bowl
  • Scoop the cream cheese mixture with a 1 tablespoon sized scoop. Roll the fat bomb in the toasted coconut. Store in refrigerator up to 2 weeks.

Video

Notes

Tips and Recommendations

  • Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
  • Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
  • Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands. 
  • Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
  • Substitute toasted chopped pecans for the coconut flakes.

Nutrition

Serving: 10g | Calories: 79kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 49mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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